Cezve - Double Coffee Stout - Dai Kide
322 calories
30.1 g
330 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
40 g |
Yakima Valley Hops - Sabro40 g Sabro Hops |
|
Pellet |
15.1 |
Boil at 100 °C
|
15 min |
59.03 |
100% |
40 g
/ $ 0.00
|
Priming
Method: sucrose
Amount: 52.1 g
Temp: 22 °C
CO2 Level: 1.9 Volumes |
Target Water Profile
BrewRO Reverse Osmosis
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
16 L |
lighter malts |
Infusion |
74 °C |
67 °C |
40 min |
16 L |
Darker malts |
Infusion |
67 °C |
67 °C |
20 min |
Quick Water Requirements
Water |
Liters |
Total strike volume
|
21.4 |
Mash volume with grains
|
24.4 |
Grain absorption losses
|
-4.6 |
Mash Lauter Tun losses
|
-0.9 |
Volume increase from sugar/extract (early additions)
|
0.1 |
Pre boil volume (equipment estimates 17.6 L)
|
16 |
Volume increase from sugar/extract (late additions)
|
0.3 |
Boil off losses
|
-5.7 |
Hops absorption losses (first wort, boil, aroma)
|
-0.2 |
Post boil volume (equipment estimates 10.4 L)
|
12 |
Estimated amount in fermentor
|
12 |
Total:
|
21.4
|
Equipment Profile Used: |
System Default |
"Cezve - Double Coffee Stout - Dai Kide" Russian Imperial Stout beer recipe by Dai Kide. BIAB, ABV 10.64%, IBU 59.03, SRM 40, Fermentables: (Pale Ale, Rye Malt, Corn Sugar - Dextrose, CaraAroma, Chocolate Wheat, Chocolate Rye, Roasted Barley, Lactose (Milk Sugar), Black Patent) Hops: (Sabro) Other: (Ascorbic Acid, Calcium Chloride (dihydrate), Chalk, Gypsum, Whirlfloc, Coffee Grounds, Espresso, Vanilla Bean)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-01-02 14:48 UTC